Grilled salmon with crunchy cabbage salad

Ingredients

200g salmon fillet, skin removed and pin-boned, cut into four long thin pieces

For the salad:

½ Chinese cabbage

handful radicchio leaves, shredded

130g snowpeas, sliced lengthways

30g snowpea sprouts

large handful coriander leaves, plus extra to garnish (optional)

2 tsp olive oil

1½ tbsp lime juice

1 tsp finely grated ginger

Method

To make the salad, remove and discard the core from the cabbage and shred the leaves, slicing across the cabbage. Place in a large bowl with the radicchio, snowpeas, sprouts and coriander and toss to combine. Add the oil, lime juice and ginger and toss gently for 30 seconds to ensure that all the leaves are well coated. Place in the fridge while preparing the fish.

Preheat the oven grill to high. Line a grill tray with foil and brush lightly with oil. Cook the salmon for 2 minutes on each side or until just cooked through. Take care not to overcook or the fish will become dry.

Carefully slice the salmon on the diagonal and serve on a bed of crunchy cabbage salad, garnished with extra coriander leaves, if you like.

Tips: You could use other fish fillets, such as flathead or ling, instead of salmon. Or try an oily fish such as mackerel, which is a very good source of omega-3. This salad is also delicious with prawns tossed through. Replace the salmon with 200g cooked, peeled prawns.

From the book The CSIRO and Baker IDI Diabetes Recipe Book by Baker IDI Heart & Diabetes Institute & CSIRO, with photography by Cath Muscat, published by Penguin, rrp $35.00. Available as an ebook.

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